Loco For Locals!

Always on the cutting edge of groundbreaking trends, the Grub Clubbers collectively snubbed the organic section at Vons and instead marched their recycled cloth grocery bags to a variety of San Diego’s fabulous Farmer’s Markets.  There, vibrantly colorful stands were scoured for the best locally grown fare. 
Inspired by reducing our carbon footprint, we all went shopping for Prius’ shortly thereafter…in our SUVs.   

Host Andretta Bitsoff welcomed a small army of new guests, including: Liz and Nathan Gianneschi, Jessica Hague, Eric Hunter, Nino, the Untaggable and Caroline O’Connor.  

Vegetables and Dips, provided by Bitsoff
Ingredients:

• Zuchinni
• Squash
• Butter
• Chives
• Mayo
• Roasted Red Pepper
• Garlic

Directions:
Place the cut vegetables and a slice of butter in aluminum foil and bake in the oven until soft.

Chive Dip*:
Use a blender and combine mayo, chives and garlic.

Roasted Red Pepper Dip*:
Use a blender and combine mayo roasted red peppers and garlic.

*Or just go to the Buon Apetito Market and buy these amazing dips!

Chicken, provided by Andretta
Ingredients:

• Whole chicken from farmers market
• Diced Carrots
• Onions
• lemons
• salt and pepper
• butter

Directions: 

• Gut and wash whole chicken and pat dry.
• Cover the chicken in butter. add salt and pepper all around the outside.
• Squeeze lemon on the chicken
• Stuff the chick with the squeezed lemons.
• Throw carrots on top and in pan, with onions
• Put the bird in the oven for 20 minutes per pound at a temperature of 375 degrees.

Polenta-Pecan Apple Cobbler, provided by Hobbsy

Ingredients:

·         ½ cup all-purpose flour

·         1/3 cup quick-cooking polenta mix or yellow cornmeal

·         2 tablespoons granulated sugar

·         1 teaspoon baking powder

·         1/8 teaspoon salt

·         3 tablespoons butter

·         ½ cup chopped pecans

·         2 tablespoons brown sugar

·         ¼ teaspoon ground cinnamon

·         8 cups cubed, cored, peeled cooking apples (8 medium)

·         ½ cup dried tart red cherries

·         1/3 cup packed brown sugar

·         1 tablespoon lemon juice

·         ¼ teaspoon ground cinnamon

·         ¼ cup cold water

·         1 tablespoon cornstarch

·         1/3 cup half-and-half or light cream

·         Half-and-half, or light cream (optional)

Directions

1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.

2. In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

3. For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.

6. Pick-A-Fruit Polenta-Pecan Cobbler: Omit apples. Substitute pitted cherries, blueberries, sliced peaces, or chopped rhubarb.

Diez y Ocho de Octubre: The New Cinco de Mayo

From the everyday Fred’s Mexican Café to the upscale La Vitral, Mexican restaurants in San Diego are as ubiquitous as surfers and sunlight, so it is only fitting that the Grub Clubbers try their culinary mano at this flavorful fare.  

Kim graciously welcomed us to her sparkling new home while Bitsoff aggressively forced guests to watch our Mt. Whitney highlight reel!  Bekah Holt, Kevin Messey and Jimmy joined the fiesta.

Bean Dip, by Bitsoff

Ingredients:

• 1 can frito-lay bean dip
• 8 oz cream cheese
• 8 oz sour cream
• Half of a packet of taco seasoning
• Ten drops of tabasco sauce
• Shredded Mexican Cheese
• Serve with Tortilla Chips

Put all ingredients (other than the cheese)in a food processor. Place in pie plate and sprinkle shredded Mexican cheese on top. Bake at 350 degrees for 25 minutes.
 

Burrito Rollups, by Hobbs
Ingredients:
• 8 oz cream cheese

• 4 oz sour cream
• 2 Tbsp hot salsa (Picante preferred)
• 1.5 Tbsp lime juice
• 1 tsp jalepeno peppers
• 1 tsp garlic salt
• 5 green onions chopped

Directions:

Mix all ingredients together.  Spread onto burrito shells, and roll up each shell. Lick remaining mixture out of bowl, and refrigerate rollups  overnight. Before serving, horizontally cut roll into pieces.  Serve with hot salsa.

Corn Pudding, by guest Jimmy

Ingredients:

• Butter for pan
• 3 cups fresh corn kernels (3 to 4 ears)
• 1 can jalapeños dried out
• 1/3 cup flour
• 3 eggs
• 3 egg yolks
• 3 cups heavy cream
• 2 teaspoons kosher salt
• Dash of Cayenne

Directions:

Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole. Place the corn and jalapeños in a bowl and toss with the flour to evenly cover. Spread into the casserole.

Wipe the bowl clean and combine the eggs and yolks and whisk briefly. Add the cream and salt and whisk until fully incorporated. Pour over the vegetables.

Bake about 1 hour, until lightly browned on top; it should feel like a firm pillow. Allow to cool 10 to 15 minutes before serving.

Chicken Enchilidas, provided by Messey
 

Ingredients:

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Kicked Up Chocolate Tapioca Pudding, provided by Andretta

Ingredients:

• 1/2 cup sugar

• 3 tablespoons quick cooking tapioca
• 3 cups whole milk
• 1 large egg, beaten
• 1 teaspoon ground cinnamon
• 3 ounces semisweet chocolate
• 1 teaspoon vanilla extract
• 2 teaspoons dark rum
  

Directions:

In a medium saucepan, combine sugar, tapioca, milk and egg. Let stand for 5 minutes.

Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.

Remove from heat and stir in vanilla and rum.

Cool for 20 minutes. Stir for creamy texture.Serve warm or chilled.

Endless Simmer

Summer - the bacon and ice cream equivalent of the seasons - is universally revered among gastronomic and not-so-gastronomic circles alike.  Will Smith rapped about it, Shakespeare sonnetized it, Zooey Deschanel double entendred as (500) days of it, but the guy and gals of Grub Club? We cooked it!  

Bekah Holt represented as our lone Grub Club guest.  Apparently in the summer, people are busy not eating.

Ceviche, provided by Andretta

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
• 1/2 cup red onion, finely chopped
• 1 cup seeded and diced tomatoes 
• 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
• 1/4 cup extra-virgin olive oil

Directions:

Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber and red onion . Refrigerate for 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

Black Bean Salsa, provided by Megan Young

Ingredients: 

• 2 cans black beans, drained
• 1 can diced green chilis
• 2 avocados, cut into pieces
• 2 mangos, sliced
• 1 red onion, diced
• 1 cup cilantro
• 3 limes, juiced
• hot sauce to taste, such as cholula

Serve with pita, chips or over fish, chicken.

Macadamia Nut/Coconut Crusted Mahi Mahi, provided by Hobbs

Ingredients:

• 4 oz raw macadamia nuts, pulverized
• ¼ c shaved coconut
• 2 ½ c Panko Bread Crumbs
• ¼ c sugar
• 1 c butter, melted
• 1 tsp salt
• ½ tsp black pepper
• 4 - 6 Mahi Mahi filets

Directions: Preheat oven to 350. Mix all ingredients except fish together, encrust fish with mixture in a glass casserole pan and refrigerate until butter hardens. Bake for 30-45 min, until golden brown.

Mango Pineapple Salsa, provided by Hobbs

Ingredients:

• 2 ripe mango diced
• 1 fresh pineapple, diced
• 2 Jalapeno pepper, finely diced
• 8 Tblsp red onion, finely diced
• 2 Tblsp lime zest
• ½ c fresh squeezed lime juice
• Salt/Pepper to taste

Directions: Mix all ingredients together. Let stand for 1 hour before serving. Top on Macadamia Nut Crusted Mahi Mahi. *Side dish suggestion: coconut rice.

Strawberry Meringue Pie, provided by Bitsoff

 

Ingredients:

• 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 3 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 7 Tbsp. lemon curd
• 5 cups fresh strawberries (halve large berries)
• Snipped fresh mint

Directions:
1. Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.

2. Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.

3. In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.

Don’t Call It A Crocodile

Not even an international embargo for 51 years can deter Grub Club from casting their culinary net onto the colorful island of Cuba!   A variety of unique dishes delightfully countered the unappetizing thoughts of Castro, cigars and the missile crisis, but none more so than the Cajun-inspired alligator, a time-honored tradition for Cubans everywhere. For this, we thank you Adam.  Lara, Kevin and Bekah also joined the fun!

Vegan Black Bean Soup, provided by Hobbs

While most Cuban black bean soups call for cubed ham or a ham bone (gross), I personally really dislike ham.  So, I improvised for a recipe I thought we could all use in our daily lives that is tasty!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder – I added a little more for spice
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes
• Sliced Avocado
• Sliced Mango

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Tip: don’t leave the recipe too close to the stove…paper is flammable.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
3. Garnish each bowl with one-two slices of avocado and one mango slice.
4. Serve while wearing a fedora and smoking a Cuban Cigar! 

Alligator Filet, provided by Adam

Purchase at this market and tell them that Adam sent you!

http://www.mardigrascafesandiego.com/san-diego-ca-cajun-food-market.htm

Cuban Corn, provided by Bitsoff

• 4 ears of corn in the husk
• 1/4 cup mayonnaise
• 1/8 teaspoon cayenne, or to taste; Chipotle would be an amazing substitute
• 3/4 cup shredded Cotijas cheese
• Lime Juice

Directions:

Prepare grill (i.e. Learn how to turn it on by yourself!)

Soak corn in husks in cold water and bourbon 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals (if you have glowing coals!) until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. You can serve with lime wedges, but I squeezed the lime juice directly onto the mayo and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa, provided by Young

Ingredients

• 1 teaspoon cumin seed
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 5 teaspoons orange juice
• 5 teaspoons lemon juice
• 2 (8 ounce) boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1 teaspoon sweet soy sauce
• 1/4 cup cold, unsalted butter, cut into pieces
• 1/2 cup diced mango
• 1/2 avocado
• chopped fresh cilantro to taste
• chopped fresh parsley to taste

Directions

1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Rice Pudding (Arroz con Leche), provided by Messey

This Cuban dessert is one of the most popular. Made with rice and milk, usually sprinkled with cinnamon on top.
Serving Size: 4-6

Ingredients

• 4 cups whole milk
• 1 can condensed milk
• 1/2 cup uncooked white rice
• 1 tspn vanilla extract
• 1 cup sugar
• 1/4 tspn salt
• 1 1/2 cups water
• 1 cinnamon stick
• 1 lemon rind
• 1/4 cup raisins
• cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!

Grub Grill Out!

What better way to celebrate the onslaught of June Gloom than with an outdoor feast? Amidst the curling smoke from the grill and suspended marine layer emerged barbecue-inspired fare that was a homerun hit along with an unforgettable dessert finale worthy of fireworks!  

With only 60% of the flames firing on the grill, this gathering quickly spiraled into extra innings! Grubbers and guests alike took advantage of this time by enjoying a Padres win over (insert assumed opponent here!?!) and breaking an all-time club record in wine bottles consumed in a single sitting.  Adam, Robyn, Andretta, Alyson and Natalie helped us to achieve this feat.   Hostess on deck: Megan Young.

BBQ Brie with Raspberries, provided by Megan Young


Ingredients

• 2 cups fresh raspberries
• 1/3 cup red wine vinegar
• 1/2 cup light brown sugar
• Pinch red pepper flakes
• 1 small wheel brie cheese
• Crackers, for serving

Directions

Special Equipment: small square cedar plank, soaked in water for 1 hour

Preheat grill to medium-high heat.

Add raspberries, red wine vinegar, brown sugar, and pinch of red pepper flakes to a medium saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick.

Put the wheel of brie in center of the cedar plank. Scoop the raspberry syrup on top. Place cedar plank with cheese away from the flames on the grill. Cover the lid and cook for 20 minutes until the brie is soft and oozy to the touch. Remove from the grill and serve directly from the plank with crackers alongside.

Grilled Potato Salad, provided by Kim Messey

Ingredients

• 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
• 1/4 cup olive oil, plus 1/4 cup
• Salt and freshly ground black
• 3/4 pound hickory smoked bacon
• 1 large red onion, finely sliced
• 1/4 cup plus 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 cup crumbled Maytag blue cheese

Directions

Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese

Beer Can Chicken, provided by Andretta...and Bitsoff (sort of)

Ingredients

• 4 lb. Whole Chicken
• Beer, half full
• Rub of your choice (ours included salt, pepper, garlic powder and paprika)
• Oil (vegetable or olive)

 Directions:

Remove neck and giblets from the poor bird and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

TJ Dogs, provided by Bitsoff, grilled by Andretta

Ingredients:

• Hot dogs or Turkey Dogs of your choice
• Bacon
• Vidalia Onion
• Aluminum Foil
• Beef Bouillon
• Butter
• Ketchup
• Mayo
• Mustard
• Dice Tomatoes
• Jalapenos
• Toothpicks

Slice onion into strips and place a slab of butter and beef bouillon cube in the center. Salt and pepper.  Grill on a medium flame for 20-25 minutes.  In the meantime, wrap your dogs with bacon, making sure to cover each end. (The dog will cook much faster than the bacon, leaving the exposed end charred.)  Secure with a toothpick.  Cook the dogs on the grill, rolling as needed.  Layer with onions, mayo, diced tomatoes, mustard and jalapenos. 

Mamaw's Peach Pie, provided by Hobbs


Ingredients:

• 3 c. chopped peaches
• 1 unbaked 9" deep pie shell
• 1 c. sugar
• 1/3 c. flour
• 1/8 tsp. salt
• 2 eggs, beaten
• 1/2 c. sour cream
• 1/2 c. sugar
• 1/2 c. flour
• 1/4 c. butter

Directions: Put peaches in pie shell and combine 1 c. sugar, 1/3 c. flour, and salt. Mix eggs and sour cream and stir until beaten. Spoon mixture over peaches. Combine sugar and remaining flour. Cut in butter. Sprinkle over pie.  Bake at 350 degrees for 60 minutes or until golden brown.

Destination: Delicioso!

La Casa de Messey in the Barcelona complex proved a fitting backdrop for our sojourn into the sun-dappled regions of Spain.  The grub gals bravely ventured into this veritable haven for culinary coups with the gusto of a flamenco dancer clicking her heels and clapping her hands!  Denise, Stephanie, Kevin and Chris joined us…perhaps permanently! 

And now, a history lesson in word origins! ‘Tapas’, derives from the Spanish verb ‘tapar’, which means to cover.  Back in the day, our amigos in Espana used slices of bread or meat to cover their sherry glasses to prevent pesky fruit flies from plunging into what would be their final baths.  Over time, bartenders started adding different pieces of food on top of the slices of meat, and the tapas tradition was born.

Stuffed Cherry Tomato Tapas, provided by Megan Young

Ingredients:

• 3 ounces Spanish olives with pimento
• 1 teaspoon drained capers
• 1 teaspoon brandy
• 1/4 teaspoon grated lemon zest
• 2 tablespoons extra virgin olive oil
• 24 cherry tomatoes
• freshly chopped parsley (to garnish)

Directions:

1. Place the olives in a food processor and process until finely chopped.

2. Add the remaining tapenade ingredients and process until olives are minced.

3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.

4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.

5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold.

Bacon-Wrapped Dates, provided by Bitsoff

Ingredients:

• 1 pound sliced bacon, cut in half
• 1 pound pitted dates
• 4 ounces blue cheese

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking. (Hey vegetarians turned carnivores, bacon still cooks after you take it out of the oven. Who knew? Thanks Megan Young!)

Perfect Paella, provided by Messey

Ingredients:

• 3 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups enriched white rice
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 1 quart chicken broth or stock
• 4 sprigs fresh thyme
• 1 1/2 pounds chicken tenders, cut into thirds
• Salt and freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3/4 pound chorizo, casing removed and sliced on an angle
• 1 pound peeled and deveined large shrimp, 24 shrimp
• 18 green lipped mussels, cleaned
• 1 cup frozen peas
• 2 lemons zested

Garnish:

• 1/4 cup chopped flat-leaf parsley
• 4 scallions, chopped
• Lemon wedges
• Crusty, bread for passing

Directions:

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

 

Baked Bananas, provided by Hobbs 

Ingredients

4 Bananas

Grated rind and juice of 1 orange

2 tbsp dark rum

50g brown sugar

30g butter

Cinnamon

Directions:

Peel and slice the bananas in thick (round) slices, and place in oven safe dish.

Squeeze orange juice and rum over the sliced bananas.

Sprinkle grated rind of orange, brown sugar and cinnamon over dish.
Cover with foil and place in 180 degree oven for 15 minutes.

Serve with cinnamon ice cream (we used carmel, vanilla and rum raisin ice cream).

*My suggestion would be to crumble 2-3 hand-fulls of vanilla wafers and place in dish while baking.  This would help soak up liquid, and hold the flavor.